Moth Beans

Serves 2

1 cup Moth Beans

1 tsp cumin seeds

1/4 tsp asafetida

1 1/2 tsp cumin coriander powder

1/2 tsp turmeric

1/2 tsp kashmiri chili powder

1 inch ginger, chopped

3 cloves garlic, chopped

1 tsp chopped green chili 

1 tbsp oil

1/2 cup of water

2 tsp lemon juice

2 tbsp cilantro, finely chopped

Salt to taste

Wash moth beans and soak in enough water overnight or for minimum of 8 hours.

Drain and wash with water. 

Heat oil in a deep sauce pan on medium high heat. Add cumin seeds, asafetida, green chili, ginger and garlic. Sautee for 30 seconds. 

Add turmeric and Kashmiri chili and mix. Do not burn the spices. 

Add moth beans, salt and stir to mix well. 

Now add 1 cup of water and mix. Turn the heat down. Cover with lid and cook for 25-30 mins. 

Cook until al dente. Turn off the heat, squeeze lemon juice and add cilantro. Fluff the moth beans and serve hot.

Notes:

Can be served with rice, roti, or create a veggie bowl for lunch. 

If cooking in pressure cooker, replace the sauce pan with the pressure cooker and cook for 2 whistles.